Risotto à l’ail des bois du chef du resto oû j’ai fêté mes 26 ans

Si vous n’avez pas d’ail des bois, c’est sûrement aussi très bon avec des échalottes, des poireaux et/ou le classique ail et onions.

Pour le buillon de poulet, si vous utilisez les cubes chimiques, prenez assez de cube pour 3 tasses dilué dans 4 tasses d’eau, sinon ça ne goûte que ça et c’est aussi trop salé.

Donne 4 entrées ou 2 plats principaux.

5 tablespoons extra-virgin olive oil
4 ramps (ail des bois)
1 small shallot, finely chopped
Pinch of red-pepper flakes
1 cup riz à risotto (Conant, le chef, recommends Campanini brand)
1/2 cup dry white wine
4 cups chicken broth, simmering in separate pot on stove
1 tablespoon unsalted butter
2 tablespoons Parmigiano- Reggiano cheese, grated
Kosher salt to taste

Finely chop ramp greens and stalks, reserving greens for later.

In a wide, heavy-bottom saucepan, heat 3 tablespoons olive oil over medium-high heat.

Add shallot, ramp stalks, and pepper flakes, and stir until the shallot is translucent, about two minutes.

Add rice to pot and cook over medium heat for two minutes, stirring to coat rice with oil.

Pour in 1/4 cup of the wine and boil until almost absorbed; a little liquid should remain on top of the rice. Add 1/4 to 1/2 cup of hot broth at a time, stirring the rice constantly until half – 2/3 of the liquid is absorbed.

Add a tablespoon of olive oil, continuing to stir.

Add the ramp greens and more stock as needed and continue cooking and stirring until the risotto looks creamy but is still al dente, about 18 to 22 minutes. Ajouter le reste du vin vers la fin, afin de conserver le goût.

Remove from heat and let the risotto stand for about 30 seconds. Add a drizzle of olive oil, butter, and cheese; stir until well combined. Season with salt.

About Chloe254

Québécoise à peu près trentenaire qui fait de son mieux pour vivre bilingue, a Brooklyn et ailleurs. Si les bars a vins acceptaient les enfants et les chiens, et si mon chien savait se comporter en public, le monde serait parfait.

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